- 10 fingerling potatoes
- 7 small carrots
- 3 parsnips
- 3 small turnips
- 10 shallots
- 6 garlic cloves
- Fresh or dry rosemary and thyme
- Salt and fresh ground black pepper
- 2 tablespoon olive oil
Way to prepare:
Preheat the oven to 400ºF. Wash all vegetables, peel carrots, parsnips and turnips and then cut them into the same size. Cut potatoes in half lengthwise. Peel shallots and garlic. Put all vegetables in the roasting pan and season with salt, black pepper, rosemary, thyme and olive oil. Put into oven and roast for 45 minutes or longer, turning once, until the vegetables are tender and golden.
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